|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Onion||1 Medium, sliced|
|Carrot||1 Medium, diced|
|Green pepper||1 , diced|
|Stalk celery||1 , trimmed and diced|
|Tart apple||1 Medium, peeled, cored and sliced|
|Chopped cooked chicken||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Curry powder||1 Teaspoon (Or To Taste)|
|Parsley sprig||1 , minced|
|Canned chicken broth||21 Ounce (2 Cans Of 10 1/2 Ounce)|
|Canned whole tomatoes||16 Ounce, chopped, reserve liquid (1 Can)|
|Freshly ground pepper||To Taste|
Melt butter in 3-quart saucepan over medium-high heat.
Add onion and saute until softened, about 2 to 3 minutes.
Blend in carrot, green pepper celery apple and chicken and saute until vegetables are tender, about 10 minutes.
Stir in flour Add cloves, curry powder, parsley and nutmeg.
Blend in broth with tomatoes and reserved liquid.
Season with salt and pepper .
Reduce heat, cover and simmer until heated through, about 30 minutes.
Ladle into bowls.